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   Ingredients :
4 cups rice
8 oz (250 g) dry porcini
1 lb 2 oz (500 g) fresh mushroom, halved
1 lb 2 oz (500 g) Portobellos, halved or sliced
1 small onion. finely chopped
3 teaspoons garlic, minced
1 cup dry white wine
4 cups warm chicken or beef bouillon
3 tablespoons vegetable oil
Butter, the necessary amount
˝ cup grated parmesan cheese
Optional: 1 cup heavy cream, approximately


Soak porcini in wine for 15 minutes. Drain and chop. Reserve wine. Heat 1 tablespoon oil in a large saucepan and melt 3 tablespoons butter, add onion and cook until tender.
Stir 2 teaspoons garlic and cook 1 minute.

Add rice and porcini and stir until rice is coated. Add wine, warm bouillon and stir. Season to taste. Bring to a boil, cover saucepan, lower heat and cook for approximately 20 minutes or until rice is done.

While rice is cooking sauté mushrooms, Portobellos and remaining garlic in 2 tablespoons oil.

Once rice is done stir grated parmesan cheese, mushroom, Portobellos and butter. Correct seasoning.

Optional: If a creamy rice is desired, stir in 1 cup heavy cream. Correct seasoning.

If you liked this recipe, prepare also:
Red pepper rice
Rice with leek and mushroom
Chinese rice
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